Editorial Board   Guest Author

Mr. Hess

Michael Hess

Founder/Chief Executive Officer, Waste Harmonics

Michael Hess is founder and chief executive officer of Waste Harmonics, a Rochester, New York-based company that provides customized waste and recycling management solutions for businesses across North America. Waste Harmonics is a unique waste management company providing service brokering in the waste industry. The company manages waste contracts and third-party vendors, and ultimately helps customers with what every business develops: waste. Customized program solutions address waste generator expectations and requirements, dealing with single-source management of service suppliers, quality of service, reduction of costs, data and reporting analytics, consolidated invoicing and landfill diversion. These unique service solutions create value for customers by continuously supporting their ongoing efforts to improve economic and environmental performances.

Mr. Hess leads Waste Harmonics' team of waste/recycling, technology, logistics and customer service experts who broker waste and recycling services — which deliver significant costs savings — for single- and multi-location businesses in a wide range of business categories, including retail, grocery, restaurant, travel center, logistics, distribution and shipping.

Prior to founding Waste Harmonics, Mr. Hess served as vice president of U.S. operations for Capital Environmental Resource Inc., a $120 million in revenue solid waste collection and disposal company with operations in the Northeastern United States and Canada. During his tenure at Capital Environment, Hess served as an integral part in the acquisition, start-up and integration of 11 solid waste companies over two and a half years. Mr. Hess acquired Waste Harmonics from Capital Environment in 2001 and has since grown the business from a solely Northeastern United States focus to serving customers throughout the U.S. and Canada. He holds a bachelor's degree in management from SUNY Empire State College and serves on the Nazareth College Board of Trustees.

Mr. Hess can be contacted at 585-924-9640 or mhess@wasteharmonics.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.